• Introduction
• Main Menu
  • A matter of trust and good business
  • What are food allergies?
  • What foods trigger allergies?
  • What's the difference between allergies and food intolerance?
  • Incorporating allergies into your food safety practices
  • Creating effective lines of communication
  • Creating a system for handling food allergies
  • Designing a menu with food allergies in mind
  • Know your ingredients
  • Beware of hidden sources of trouble
  • Avoid cross contamination
  • Cooking for people with food allergies
  • Responding to an allergic reaction
  • Hospitality pays off
• Videos
• Recipes
• About This Project

Recipes

Recipes Alternatives for Common Food Allergies

	Using Avocado-Grape Guacamole as an alternative to mayonnaise in an Orange-Sherry Glazed Chicken Sandwich
	Watch CIA Chefs Demonstrate a Gluten-free Quinoa with Mint and Caper Salad
	Learn How to Make a Crunchy, Nut-Free Trail Mix
	Create a Soy-Free Indian Paneer
	Watch Chef Almir DaFonseca make a Grilled Flank Steak with a Dairy-Free Smoky Red Pepper Pesto
	Learn to make a Pizzetta with Provençal Olive Tapenade
	Watch Chef Brenda Langue make a Seasonal Grilled Salad with Turkey, Nectarines, Blackberries, and Crumbled Gorgonzola Dolce
	Chicken and Hummus Flatbread Wrap featuring Garlic Hummus as an Alternative to Mayonnaise
	Watch the CIA Chefs create an Easy, Egg-Free Dessert: Star Anise Scented Cantaloupe with Yogurt
	Create a Mexican Caesar Salad without Anchovies or Eggs

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